How to make sesame miso aubergines

Shichimi togarashi is a spicy blend of chilli, seeds, spices and citrus peel — it’s worth seeking out. The deal with the chickpeas here is that some stay in the aubergine and some tumble on to the tray to roast and become crispy, like bonus croutons.
Serves 4
• 2 large aubergines, halved lengthways• 90ml olive oil• 2 garlic cloves, crushed• 1 tbsp brown sugar• 1 tbsp white miso• 2 tbsp tamari• 2 tbsp sesame seeds• 400g tin chickpeas, drained, rinsed and patted dry• 1 tbsp balsamic vinegar• 1 tsp shichimi togarashi or chilli powder• 100g pomegranate seeds• 25g coriander, roughly chopped• 25g pea shoots
1. Preheat the oven to 170C fan/gas 5. Score the flesh sides of the aubergine halves in a crosshatch pattern, taking care not to pierce the skin. Place the aubergines on a baking tray, cut sides up.
2. In a medium bowl, whisk together the oil, garlic, sugar, miso, tamari and sesame seeds. Brush the flesh with about 2 tablespoons of this mixture and roast in the oven for 15 min.
3. Remove the aubergines from the oven and add the chickpeas, piling a handful on each half and pushing them into the softening flesh. Don’t worry if some fall off — they will crisp up as they roast. Brush 2 or 3 tablespoons more of the mixture over the chickpeas and aubergines, return to the oven and bake for another 30 min, or until the aubergines are brown and tender. Remove from the oven and allow to cool.
4. Whisk the vinegar into the remaining miso mixture to make a dressing. Transfer the aubergines to a serving plate. Sprinkle the shichimi togarashi (or chilli powder) over the crispy chickpeas left in the baking tray and scatter these over the aubergines, then top with the pomegranate seeds and sprinkle with the coriander and pea shoots. Drizzle with the finished dressing and serve.
From Seasonal Salads by Fi Buchanan (Kitchen Press £15). To order a copy go to timesbookshop.co.uk. Free UK standard P&P on online orders over £25. Special discount available for Times+ members